Coconut Cake

July 23, 2010

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Miguel loves coconut everything.  He especially loves a good coconut cake.  Last year, one of my donna hay magazines had a whole section on “queen of cakes”. I made the cinnamon coated maple apple cakes (here) and they were out of control.  I am almost positive I made one of the chocolate cakes, but I can’t remember when?  Last week I was catching up on some of my favorite blogs and Patricia from Technicolor Kitchen ( see her post here ) had made the coconut cake from this same issue. I was inspired to make this cake.

Friday nights we sit down together, as a family and eat dinner.  We like to share our Friday night dinners with family and friends.  This past week our cousin, Jackie came to dinner.  It was a beautiful night, we ate outside, we laughed, told stories and enjoyed.  The coconut cake was the perfect ending to a meal of seared tuna with a citrus ginger sauce, orzo with peas, feta + basil, and sauteed string beans.

Coconut Cake
adapted from donna hay magazine #44
inspired by Technicolor Kitchen

250g butter, room temperature
275g sugar
1 tsp. vanilla extract
4 large eggs
300g self-rising flour, sifted*
80g unsweetened coconut
250ml milk

640g confectioners sugar, sifted
1/3 cup boiling water


for the cake
• preheat oven to 325*.  butter and flour a 10-cup capacity bundt or ring pan.
• place butter, sugar, and vanilla in the bowl of your electric mixer until light and creamy.  gradually add the eggs and beat well.  add the flour, coconut and the milk, mix until well combined.
• spoon the mixture into the prepared pan.  bake for 1 hour or until a skewer tested in the center of the cake comes out clean.
• cool in pan for about 30 minutes.  turn out onto wire rack to cool completely
for the icing
• whisk together the sugar and the water until smooth.  spoon the icing over the cake and allow to set.

the cake was so good that when I went to take more photos of it, it was pretty much gone.  I think it was breakfast the next morning!

* to make self-rising flour; combine 1 cup all-purpose flour with 1/2 tsp. baking powder and 1/2 tsp. salt.  I usually make the equivalent of 4 cups at a time and store in a glass jar in my pantry.  just use when needed.

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